INDIA CURRY RECIPES: August 2008

Aug 27, 2008

chicken tikka recipe

The word Tikka means bits, piecces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. This is one of India's most popular dishes. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.

INGREDIENTS

1 cup fresh yoghurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
1 tsp Chaat Masala (available at most Indian groceries)

Preparation:

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
Remove from skewers and put the chicken in a plate.
Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
Garnish the Chicken Tikka with these onion rings and serve.

Technorati tags: * chicken tikka recipe * chicken tikka masala * reshmi kabab * bihari kabab * galouti kabab

Video

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Kerala Traditional Recipes

Traditional south indian Kerala cuisine

For traditional kerala south indian cuisine www.pachakam has a big stash of authentic south indian kerala recipes.

PUTTUM KADALA CURRYUM – AMMA PUTTU UNDAKKIYAPPOL PANDU ENTHORU AHANKAARAM AAYIRUNNU… INNO????

The cuisine of Kerala (Malayalam:കേരളീയ പാചകശൈലി) is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarian, Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes.

Like other South-Indian cuisines, Kerala cuisine is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies, particularly among the Christian community.

REF: http://en.wikipedia.org/wiki/Kerala_cuisine

IDIYAPPAM – OPPAM CHAMMANTHI CURRY VENA ATHO KADALAYO ATHUM ALLEL CHICKEN VENO????

ONASADYA - THE GRAND ONAM FEAST

ETHRA NAALAAYI ORU SADYA KAZHICHITTU…. ETHAANDE ORU KOLLAM… ATHU KONDE ITHINTE RUCHIYUM MANAVUM ONNUM ORAMAYIL UNDAAVILLA ALLE????

BONDA – CHAYA VENAM ENNU THONNUNNO ITHINOPPAM????

VEENDUM ORU SADYA KOODI VERUTHE….

CHETTINADU CHICKEN CURRY – ITHINOPPAM ENTHU KAZHIKKANA ISHTAM????

MEEN CURRY (FISH CURRY) – ITHINTE MANAVUM RUCHIYUM ORMAKALIL EVIDELUM UNDO????

APPAM & CHICKEN CURRY – ONNU VAYARU NIRACHU AAHAARAM KAZHIKKAAN KAZHINJIRUNNU ENKIL….

TYPICAL KERALA STYLE BIRIYANI – OTHIRI PARIPPUM CHICKENUM MUTTAYUM OKKEYAYI… KAZHICHA KAALAM MARANNU POYI, ALLE????

KAPPA & MEEN CURRY (TAPIOCA + FISH CURRY) – KAPPAYUM MEENCURRYYUM CHORUM… INI ENNA ATHONNU KAZHIKKAN PATTUKA????

FISH CURRY – VOW EDUTHU KAZHIKKAN THONNUNNO????

FISH CURRY – ETHRA NAALAAYI KUDAM PULI CHERTHU UNDAAKKIYA AA MEEN CURRY CHERTHU CHORU UNDITTU…..

Stufffed capsicum with spicy indian mince

Bharwan shimla mirch by suchita

Ingredients

1/2 lb round and small size tender Capsicum of even size 1 medium sized Onion 1/4 tsp Ginger paste 1/4 tsp Garlic paste 1 tsp Garam masala powder Sesame seeds 1 tsp Chilli powder 1/2 tsp Turmeric powder 4 tbsp Oil Salt to taste

Method

Wash capsicum, cut the stem, leaving the canopy in place and cut 3/4 of the length of each capsicum into a cris cross, leaving attached at the other end. Heat two tablespoons of oil in a thick and wide pan and add the capsicum. Sprinkle some salt and leave the capsicums to cook till soft. In the mean time blend sesame seeds to paste. Blend the cut onions with masala powder, turmeric powder, Ginger, garlic, chili powder, salt. Add water if necessary and roast the paste in oil. At last add sesame seeds paste into roasted masala and stuff it into the capsicum and bake for 5 minutes in the oven or Heat on the low flame for 10 minutes. Serve hot with Rice or Roti or Soft bread garnished with fresh coriander.

WHAT IS CAPSICUM ?

Capsicum - Wikipedia, the free encyclopedia

Capsicum is a genus of plants from the nightshade family (Solanaceae) native to the Americas, where it was cultivated for thousands of years by the people

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Italian Neapolitan Stuffed Peppers

Ingredients:

12 large peppers
1 1/4 pounds eggplant
2 ounces (7 tablespoons) salted or pickled capers, rinsed -- salted will be better, if you can find them
1/4 pound pitted sweet black olives, coarsely chopped
1/4 pound salted anchovies (canned if need be), rinsed, boned, and chopped
1 clove garlic, minced
1 clove garlic, whole
Oregano to taste
1 small bunch parsley, minced
12 heaping tablespoons bread crumbs
3/4 cup olive oil
2 plum tomatoes, blanched, peeled and chopped
A pot of olive oil for frying
Salt and pepper, if needed

Prepare the peppers by cutting around the stems, shaking out the seeds, washing them, and patting them dry. Next, broil them to blister the skins (Ms. Francesconi suggests frying them 2-3 at a time in hot oil to blister the skins), and gently rub the skin off with a towel, taking care not to pierce the peppers. If you would rather leave the skins on you can, increasing the baking time given below to an hour.

Peel and dice the eggplant, fry the pieces in abundant hot oil, and drain them well on absorbent paper.
Next, heat 1/4 cup olive oil in a skillet with the whole clove of garlic. When the garlic has browned, remove and discard it, and brown the bread crumbs. When the crumbs have browned, stir in the olives, tomatoes, capers, parsley, oregano, minced garlic and ground black pepper to taste. Cook over an extremely low flame for a few minutes, stirring gently, then stir in the minced anchovies and the eggplant. Taste the mixture and add salt if need be.

Preheat your oven to 350 degrees (180 C).

Divide the mixture into 12 parts and fill the peppers. Put the peppers in a well-oiled ovenproof dish, sprinkle them with oil to taste (I'd go with a quarter cup or so) and roast them for 1/2 to 3/4 of an hour. They're wonderful served cold, and even better the next day. They'll go very well as a one-course meal with a chilled fruity white wine, for example Vernaccia, Fiano or Vermentino, and a salad. Or you can serve them as a second course, again with white wine.